On Matsutake Mushrooms

These aromatic mushrooms retain their piney, musky, cinnamony scent better when grilled rather than sautéed. Slice the caps and stalks, roast or grill until they turn a light brown, then eat with oil and salt.

Or you can try bulavinaka’s method, steaming them in a rice cooker with soy sauce, sake, and a little grilled diced onion or deep-fried tofu skin.

They work well in a simple soup: a basic dashi with matsutakes, sliced daikon, and carrots.

HLing offers another preparation: Steam the mushrooms in a chawanmushi cup (an egg-custard dish, one with a lid) for five minutes. Drink the nectar that forms, then slice the mushroom and eat with ginger soy sauce or wasabi.